Dinner

Cornbread light is for Dinner.

Cornbread light takes 15 minutes to prepare.

Cornbread light takes 25 minutes to cook.

Cornbread light makes 12 servings.

The ingredients for Cornbread light are:

1C whole wheat flour
1C yellow corn meal
1 T baking powder
1/2 tsp salt
2 T Splenda
1 C fat free half and half
1/4 C Eggbeaters
2 T canola oil
Spray for pan (I used olive oil spritzer)


Preheat oven to 425 degrees F. Place 9 inch iron skillet in oven to preheat (gives a crusty finish). Meanwhile mix the dry ingredients and the wet ingredients separately. Do not combine till the oven is ready!

When the oven is ready, mix the wet and dry together being sure all is combined. Take the HOT skillet out of the oven and spray generously with oil. Pour the batter into the hot skillet and place back in the oven. Bake 20-25 minutes or till toothpick poked in center is clean. Remove from pan and cut into 12 pieces.

The WW flour will make this dark and not rise as much as is typical but the taste was reasonable. I used this with the Vegetarian Chili recipe in the Spark Menu.

Here is how you make Cornbread light:

Makes 12 wedges, one serving is 1/12 of pan.Number of Servings: 12Recipe submitted by SparkPeople user NANAWALKER.

The nutritional information for Cornbread light is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 84.2

• Total Fat: 2.6 g
• Cholesterol: 0.1 mg
• Sodium: 245.8 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 1.6 g
• Protein: 2.7 g